| dc.description.abstract | This study aimed to determine the effect of the ratio of red dragon fruit peel juice and sweet orange juice, as well as the addition of bilimbi juice, on the physical, chemical, and organoleptic quality characteristics. The study used a Completely Randomized Design (CRD) with a factorial pattern consisting of two treatment factors, namely the ratio of red dragon fruit peel juice to sweet orange juice (J) (50%:50%, 70%:30%, 90%:10%) and the addition of bilimbi juice (B) (5%, 7%, 9%). The results showed that the ratio of red dragon fruit peel juice to sweet orange juice (J) had a highly significant effect (P<0,01) on antioxidant IC50), pH value, vitamin C, total phenols, total acids, total dissolved solids, activity (and hedonic attributes of color, aroma, taste, and overall acceptance. The addition of bilimbi juice (B) had a highly significant effect (P<0,01) on antioxidant activity(IC50), pH value, vitamin C, total phenols, total acids, total dissolved solids, and ptance. The best treatment was obtained hedonic attributes of taste and overall accebased on the De Garmo method, namely treatment J1B3 with a proportion of 50% red dragon fruit peel juice and 50% sweet orange juice combined with 9% bilimbi juice, which was then followed by total plate count analysis, Fourier Transform Infrared Spectroscopy (FTIR) analysis, and evaluation of cancer preventive potential. Administration of the beverage sample at doses of 10,5 and 21 mg/20g body weight of mice was able to reduce inflammatory cells and necrosis caused by oxidative stress in the brain (hippocampus) and liver of mice induced with benzo(a)pyrene. | en_US |
